Thai Vegetable Soup

3 tablespoons peanut oil
4 large cloves garlic, minced
4 large ripe tomatoes, coarsely chopped, juices included
1/4 cup finely chopped fresh cilantro
1 inch piece fresh ginger, peeled and minced
2 tablespoons ground chili paste or chopped fresh hot peppers
3 quarts water
2 large bell peppers (red and/or green), seeded and coarsely chopped
3 limes, squeezed (about 6 tablespoons juice)
1 tablespoon dried lemongrass, ground with a mortar and pestle
2 zucchini, cut in 1/4" slices
6 scallions, white part and 4 inches of green, cut in 1/4" slices
6 button mushrooms, thinly sliced
12 snow peas, trimmed, cut into thirds
salt and pepper

Heat the oil in a large soup pot over medium heat. Add the garlic, tomatoes, cilantro and ginger. Cover and cook for 5 minutes, stirring occasionally, until the tomatoes have released some of their liquids. Add the chili paste, water, bell peppers, lime juice, and lemongrass. Raise the heat to high. Cover and bring to a boil. Lower the heat to medium and cook at a medium-high boil for 45 minutes, stirring occasionally.
add the zucchini, scallions, mushrooms, snow peas, and salt and pepper to taste. Cover and continue cooking at a medium boil for 30 minutes, stirring occasionally, until the zucchini are tender. Taste for seasonings.

Serves 6

* Claire's Classic American Vegetarian Cookin - Claire Criscuolo